Salmon stands up to Mexican flavorings

With warm weather comes delicious fresh wild salmon. Sockeye is in season from mid-May to September, but any variety, wild or farmed, will work in this simple recipe with Mexican flavorings.

The salmon can be grilled or broiled, depending on the weather. It’s paired with a zesty pineapple salsa. If you like, you can add more zip to the dish with a seafood rub for the fish.”*

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